This recipe was inspired by the Big Green Egg Sweet & Smoky Kansas City Style BBQ Sauce and Vidalia Onion Sriracha BBQ Sauce
- 3 cans Navy beans (drained and rinsed)
- 1 lb. pulled pork
- ¾ cup chicken stock
- 2 tsp kosher salt
- 3 tbsp Big Green Egg Sweet & Smoky Kansas City Style BBQ Sauce
- 2 tbsp Big Green Egg Vidalia Onion Sriracha BBQ Sauce
Set the EGG for indirect cooking at 350°F/177°C with the convEGGtor. Preheat the Dutch oven.
Into the Dutch oven, add beans, pork, chicken stock, salt, and BBQ sauces. Let simmer for 45 min to an hour.
Let cool for 5-10 minutes, serve and enjoy!